Fajita Chicken Pasta

Serves 4, Prep and Cook: 30 mins

375g penne 2 tblsps olive oil 500g chicken breast fillets, trimmed,

chopped 1 onion, halved, thinly sliced 1 small red capsicum, cut into thin strips 1 small green capsicum, cut into thin strips 35g sachet taco seasoning 400g can diced tomatoes ½ cup sour cream

1 Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving ¾ cup cooking liquid. 2 Meanwhile, heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove. 3 Heat remaining oil in same hot pan. Add onion and capsicums. Cook, stirring occasionally, until soft. Add seasoning. Cook, stirring for 30 seconds. 4 Return chicken to pan with tomatoes and reserved cooking liquid. Stir to combine. Bring to boil. Gently boil, stirring occasionally, for about 1 to 2 minutes, or until chicken is cooked through. 5 Remove frying pan from heat. Stir in sour cream, then pasta. Serve.